The best recipes for preparing Georgian adjika for the winter are traditional, with tomatoes, carrots and apples. How to make adjika from hot pepper: step by step recipes with photos

15.10.2019 Healthy eating

Adjika in Georgian is a seasoning consisting of a mixture of herbs, spices and salt. Due to its interesting taste and alluring aroma, it is popular in many countries. Not a single summer season of conservation is complete without preparing a snack. Georgia and Abkhazia are considered the homeland of the seasoning.

Real adjika

The main product is red hot peppers... Before cooking, the pods need to be washed and dried. Dry Georgian adjika can be added to any dish.

Products:

hot chilli peppers - 1.3 kg;
coriander (grain) - 140 g;
hops-sunli - 140 g;
salted salt to taste.

Remove the stalk from the pods, leave the seeds. We twist it through a meat grinder several times until a homogeneous mass is obtained. For convenience in cooking, it is allowed to use a blender or food processor.

Put the coriander in a deep plate and grind until powdery. Add salt to the burning ingredient, including suneli hops.

Grind the seasoning well in a container until the dry food absorbs the pepper juice. Put the paste on an A4 sheet, cover with a second one. Leave on for 1-2 days.

Important! The layer should be thin, otherwise the seasoning will not dry out, but, on the contrary, will be covered with mold.

Cooked adzhika in Georgian according to the traditional recipe is stored in 2 ways:

transfer to a glass jar, close tightly and put away in a dark, cool place;
in a plastic bag in the refrigerator.

Attention! Seasoning snack is prohibited for people with gastrointestinal diseases, during pregnancy and during breastfeeding. With caution in the pathology of the urinary system.

Spicy appetizer

There are many options for Georgian adjika made from hot pepper. Let's take a look at how to make a seasoning with fresh and dried herbs.

Products:

garlic - 200 g;
chili pepper - 380 g;
dry dill - 2 tablespoons;
coriander fruits - 2.5 tablespoons;
dried basil - 4 tablespoons;
hops-suneli - 2.5 tablespoons;
fresh basil, cilantro - 50 g;
salted salt - 50 g.

"Spicy" pleasure

Rubber gloves will help protect your hands from the negative effects of hot peppers.

Rinse the ingredient, remove the seed and stalk. Divide the garlic into teeth, remove the husk. Rinse greens, cut into several parts. Put prepared food in a blender and grind.

Advice! In the absence of an electric kitchen assistant, you can use a meat grinder. It is required to pass products through it 2 times.

Grind the coriander in a coffee grinder. Add to the resulting mass, salt. It is better to purchase special salting salt, so the seasoning will be stored much longer. Stir the mass, lay out in sterile jars. We close the lids. That's all, the classic adjika recipe from Georgia is prepared. It is better to store it in the refrigerator.

Green sauce

An appetizer with nuts turns out to be juicy, piquant. Perfectly complements any meat dish: baked, fried or stewed.

Ingredients:

sweet peppers - 800 g;
hot green pepper - 200 g;
garlic - 3 heads;
basil - 20 g;
hazelnuts - 1 glass;
salt - 3 tsp;
hops-suneli - 1.5 tsp;
vinegar 9% - 1 tablespoon;
fresh dill - 30 g.

Peel the pods from the seed box and the stalk. Cut into slices. Remove the husk from the garlic cloves. Rinse greens, dry. Peel the nuts. Pass all prepared components through a meat grinder.

Advice! For lovers of spicy snacks, you should not remove seeds from burning pods.

Pour salt, suneli hops into green vegetable puree, pour vinegar. Stir until completely dissolved. If desired, you can season with vegetable oil, but the shelf life of the snack will be significantly reduced.

Pre-process glass containers. Spread out the spicy mass, hermetically closing with lids. Store in a cool place for 2-3 weeks.

Important! You can replace hazelnuts with walnuts or peanuts. It is allowed to use parsley as a greenery.

Snack with nuts for the winter

Cilantro and coriander give the sauce a bright aroma, and also change the taste of the dish beyond recognition. Cooking time is 1 hour. You can store it in the refrigerator in a hermetically sealed container.

Products:

chili pepper - 10 pcs.;
garlic - 2 heads;
sweet bell pepper - 150 g;
fresh dill - 20 g;
hops-suneli - 100 g;
coriander - 40 g;
dry cilantro - 40 g;
rock salt - 4 tsp;
walnut - 100 g;
vinegar 9% - 2 tsp

Adjika is prepared in Georgian according to the traditional recipe for the winter according to the following principle:

Rinse chili, bell pepper, fresh herbs, put on a dry napkin, dip in excess moisture. Cut the pods into 2 parts, clean the seed box and remove the stalk.
Divide the garlic into a clove. Remove the husk from each.
Pour the powdered seasonings into one container, mixing thoroughly.
Put the coriander in a deep bowl. Using a wooden pusher, begin to grind the spice. From time to time, it is required to add peeled walnuts. The result is an oily mixture with a pronounced spicy aroma.
Combine vinegar and water (6 tsp) in a glass, stir.
Put chili and bell peppers in a plastic container. Grind with an immersion blender to a puree state, regularly adding the prepared vinegar solution. Cut the dill into several pieces, add to the container with the peppers, grind. The mixture turns brown.
Pour hot sauce into a deep plate. Pour dry ingredients in small portions, stirring constantly. Otherwise, lumps may appear.
Combine the resulting paste with nuts and coriander. Pass the garlic through a press. Stir until smooth.
We lay out on banks, close with lids. We put it away for storage.

Adjika with nuts

The consistency of the finished snack is similar to softened butter, with a shiny texture and a spicy aroma.

Adjika Georgian "Minutka"

Spicy seasoning will serve as an excellent component for marinade meat for barbecue or poultry baked in the oven. Consider how to prepare a snack without sterilization and additional cooking.

Products:

tomatoes - 4.5 kg;
sweet pepper pods - 2.8 kg;
chili - 100 g;
garlic - 0.45 kg;
rock salt - 2 tablespoons;
vinegar 9% - 1 tablespoon

To obtain a more tender real Georgian adjika from tomatoes, you need to remove the rough skin. To do this, place the pure fruits in boiling water, stand for 5 minutes. Get it out, peel it off. Cut into 2 pieces, place in a blender bowl and mashed. Pour into a large saucepan or food bowl.

Rinse the peppers, remove seeds and stalks. Scroll through a meat grinder. Add to tomatoes.

Remove the husk from the garlic, pass through a press. Put in a container, pour in vinegar, all the spices. Stir, cover, leave on the kitchen table for 60 minutes.

Sterilize glass containers in the oven, boil the lids. Spread the very hot sauce over the jars, sealing it tightly. Put in the refrigerator.

Adjarian adjika

Consider a recipe for a real spicy seasoning, which is prepared in the distinctive region of Georgia - Adjara.

Products:

hot red pepper - 1 kg;
green chilli peppers - 1 kg;
garlic - 0.55 kg;
fresh cilantro - 450 g;
dill sprigs - 30 g;
purple basil - 30 g;
rock salt - 1 tablespoon;
coriander beans - 1 tablespoon

Rinse the hot ingredient, cut into 2 parts. Remove seeds, internal partitions. Leave it warm for 3-4 hours. This is required so that the slices dry out a little, and the excess moisture evaporates.

Peel the garlic and rinse with the herbs. Twist all prepared components through a meat grinder several times.

Advice! For a redder sauce, remove the green pepper and half of the cilantro. Accordingly, the taste of the product will be different.

Grind the coriander in a coffee grinder, as the powdered seasoning does not add a bright aroma to the dish.

The last step is to add salt and spices, stir well. Cover and leave on the table for 20 minutes. Spread the paste in sterile jars, close and put in the cold. Can be consumed after 24 hours.

There are many options for Georgian adjika, each of which differs in the set of ingredients and the taste of the finished sauce. It is not recommended to exceed the amount of food during cooking, otherwise the taste of the dish will differ. It is allowed to adjust the amount of chili peppers.

Georgian adjika with tomatoes. A hot spicy sauce recipe that is used in cooking to flavor meat and fish dishes. Adjika is made from bitter red pepper, garlic, fresh herbs and Georgian spices. In appearance and consistency, adjika is very similar to Italian red pesto sauce. In this recipe, you will learn how to cook adjika with tomatoes.

Ingredients

3 kg tomato,
1.5 kg of sweet red pepper,
250-500 grams of hot paprika,
200 grams of garlic
2 tablespoons cilantro (dried coriander)
salt.

Preparation

Wash the pepper and spread on a newspaper, leave to dry overnight. The next day, remove all seeds from the bitter capsicum. Be sure to work with gloves so as not to burn your hands. The seeds can be preserved, dried and used in other Georgian recipes.

Remove all seeds from sweet bell peppers.

Peel the garlic.

Wash the tomatoes and remove the skin.

Pass bitter, bell peppers and tomatoes through a meat grinder.

Chop the garlic.

Add dried cilantro and salt (to taste). Mix all ingredients thoroughly (with hands, gloves).

Adjika is ready, you can serve it as a seasoning for meat and fish dishes. Adjika with tomatoes is also used in cooking, in the preparation of Georgian cuisine, especially chicken dishes.

Georgian cuisine is so unique that it cannot be confused with any other. Each dish has an attractive taste: moderately spicy and slightly sweet. Many people believe that it is difficult to repeat the preparation of a national delicacy. But it is not so! For example, you can prepare Georgian adjika for the winter and add it to other dishes throughout the year.

Before preparing a culinary masterpiece, the chef must study its features. As for adjika in Georgian, it is worth remembering a few points:

Some of the ingredients in this dish are very hot. You can get burned when handling them. Therefore, it is recommended to cook with gloves only.
Adjika is stored in sterilized jars. Before transferring the product to a container, it should be held in an oven preheated to 200 degrees for 15 minutes.
The jar must be tightly closed with a lid in order to create a sealed environment.
The blank contains a large amount of essential oils. Therefore, people with disruption of the gastrointestinal tract are not recommended to use it.

When creating this seasoning, as with preparing any other dish, it is required to strictly observe the proportions of each ingredient.

Selection and preparation of main ingredients

To prepare adjika, you will need several main components:

The basis is hot pepper. If you want the dish to turn out to be moderately spicy, you should use only its pulp. To create a searing pungency, add all the pepper, along with the seeds and partitions. Before cooking, the vegetable must be chopped and dried.
The creation of Georgian adjika is impossible without the addition of spices. For half a kilogram of pepper, you will need 4 heads of garlic, 200 grams of parsley and cilantro, 50 grams of suneli hops, 25 grams of coriander seeds and 3 tablespoons of salt.
Walnuts are another component of the harvest. You will need to mince 100 grams of this product along with garlic.

Of course, sterile glass jars with lids should be prepared to prepare the blank.

Ways to cook Georgian adjika for the winter

Adjika can be prepared in two ways: with heat treatment and without heat treatment. And also recipes may differ in their constituent components.

A quick recipe without heat treatment

To prepare the dressing without heat treatment, only fresh spices are required to extract an attractive aroma. This is a fairly quick and simple recipe, consisting of only 3 main steps:

chopping peppers, parsley or cilantro through a blender;
processing through a meat grinder garlic, walnuts and coriander seeds;
combining all components, adding salt and hops-suneli to them.

Stir the prepared dish thoroughly for 5-10 minutes.

Traditional recipe

Real Georgian adjika requires heat treatment in order to make the dressing soft and juicy. To prepare it, you need:

pour boiling water over the chopped peppers, leave the vegetables to infuse for 2-3 hours;
strain the liquid, squeeze out the remaining water from the pepper;
process the main component with a blender;
add spices, chopped herbs, walnuts to it, mix thoroughly;
recycle all components with a blender.

Peppers may float out of the water during the soaking process. To prevent this from happening, it is recommended to press them down with a small weight to the bottom.

In Russian

It is worth noting that the Russian recipe for adjika has nothing to do with Georgia. This is a kind of modified analogue of a real dressing, which has more saturation and less pungency. The workpiece is prepared as follows:

The main ingredient is 1 kg of tomatoes. They must be crushed through an electric meat grinder, the output should be 1 liter of vegetable juice.
Separately, one glass (150-200 ml) of peeled garlic cloves should be processed in a meat grinder.
It is required to mix tomato sauce with chopped garlic, adding 1-2 tablespoons of salt to this admixture.

Ready adjika needs to be infused for 2-4 hours, periodically you need to stir it.

Tomato and garlic

Another option for cooking adjika is from tomatoes and garlic. Such a dish will be distinguished by its pungency and piquancy, so it can be used instead of the classic Georgian dressing. To prepare it you need:

process 5 kilograms of sweet peppers and tomatoes in a meat grinder;
chop 500 grams of garlic separately and add to the resulting vegetable sauce;
add 1 tablespoon of 9% vinegar to the bulk, salt to taste;
stir the contents periodically for 2-4 hours.

If you want to increase the severity of the preparation, then along with the rest of the vegetables you need to pass 3 chili pods through a meat grinder.

With carrots and apples

In winter, it is recommended to add carrot and apple adjika to meat or garnish. This is due to the fact that these particular foods have a high content of vitamin C, which strengthens the immune system. To prepare a dish you need:

peel and finely chop 500 grams of sweet and sour apples, 1.5 kilograms of tomatoes, 500 grams of sweet peppers and 500 grams of carrots;
put all the ingredients in a deep container, add a small amount of water and simmer until they are soft;
add 1 medium head of minced garlic in a blender;
pour in 0.5 l of oil;
continue to cook the entire contents over low heat for another 5 minutes.

Fragrant and juicy adjika is almost ready. It remains to let it brew for 2 hours.

Hot pepper

A real Georgian adjika should still be spicy. Therefore, it is recommended to use hot peppers for its preparation. The composition and preparation method in this case is the same as that of the classic adjika.

But the proportions of the components are slightly different. For half a kilogram of hot pepper, you will need 1 large head of garlic, 2 packs of hops-suneli seasoning, 1 pack of dried cilantro and coriander seeds, 7 walnuts, 2 teaspoons of salt and 3% vinegar.

How and how long is the workpiece stored?

You can store homemade adjika in a glass container with a tightly closed lid. The ideal place for this is the refrigerator. If there are no empty shelves in these household appliances, then any dry and cool place can be used as an alternative. The maximum shelf life is 6 months.

Among the favorite preparations of home cooks is the spicy Georgian adjika for the winter.

The popularity of the national dish is based on its versatility and rich flavor. Georgian spice is used as a sauce for fish, meat, vegetables and cereals. Very often it serves as a mass for impregnating poultry or meat products when baking.

Among gourmets, variants of green adjika are common, for the creation of which hot green peppers are used. To make a wonderful seasoning with a spicy aroma at home, you need to stock up on the necessary products and familiarize yourself with the technology.

Secrets and technology of cooking real Georgian adjika

The main secret, which is unknown to most novice cooks, is the absence of tomatoes in adjika. The color of the preparation is given by the pepper, so the recipe for real Georgian adjika does not contain tomatoes among the ingredients.

There are several secret cooking secrets for this snack:

First, hot peppers must be dried in the sun to evaporate excess moisture.
You need to grind the pods only with the help of natural devices. In the Caucasus, stone millstones are used for this.
Important! You will have to work with the bitter component with gloves! It is forbidden to touch the eyes or nose during the process, as this can lead to injury or burns to the mucous membranes.
To prepare adjika for the winter, use only fresh ingredients - chili or spicy herbs. Dried spicy pod will give a different flavor.
If desired, it is allowed to add sweet bell peppers.
Use coarse stone salt for seasoning. Small or iodized is absolutely not suitable, it will lead to the beginning of the fermentation process, and the adjika will deteriorate.
Be sure to add walnuts, cilantro, parsley, garlic to the recipe.

Due to its "burning" composition, the classic Georgian adjika is perfectly stored in the cold in winter, even without rolling. To make several jars of seasoning, then place the blank in the refrigerator and enjoy the taste only 2-3 hours

Georgian adjika recipes

Despite the fact that the set of components for recipes for Georgian adjika for the winter is small, modern housewives constantly add variety to the main composition. But this does not in any way impair the taste and useful properties of winter harvesting. Therefore, choosing the appropriate option will not be difficult.

Traditional Georgian adjika recipe

Ingredients for traditional harvesting:

hot hot chili - 0.5 kg;
peeled cloves of garlic - 100 g;
greens - 400 g;
whole coriander seeds - 1 tbsp. l .;
table salt - 3 tbsp. l.

Classic cooking process:

You need to start by taking safety measures - put on gloves on your hands.
Important! During the entire cooking time, try not to bend over so that your eyes remain at a safe distance from the burning ingredients. Accidentally splashing juice can severely burn the mucous membrane of the eye.
Wash and cut the ponytails. Remove the seeds only if you need to reduce the severity of the dish.
Peel the garlic cloves well.
Pass the pepper through a meat grinder. For safety, you can put on a plastic bag. If the pepper is not dried, then it is necessary to drain the excess juice.
Pass the rest of the ingredients through a meat grinder - coriander seeds, garlic cloves.
Mix all components into one mass, re-pass through a meat grinder. Repeat grinding until homogeneous composition is obtained.
Wash, dry and chop the herbs. It is not recommended to twist it in a meat grinder.
Combine all ingredients, add salt, mix and place in a container.
Cover with a lid, set aside for 3 days, stirring occasionally to better dissolve the salt.
Spread adjika in clean jars, close with lids, put in a cold room for the winter.

Adjika recipe with walnuts

Adjika with walnuts has a milder taste, which is facilitated by the oils contained in the nuts. They are good at reducing the spiciness of the dish and giving it viscosity.

For a spicy preparation for the winter you will need:

chili pods - 5 pcs.;
peeled head of garlic - 1 pc .;
walnuts - 7 pcs.;
bell peppers - 0.5 pcs.;
vinegar (3%) and salt - 2 tsp each;
coriander seeds - 1 pack;
seasoning hops-suneli - 2 packs;
cilantro and dill greens, dried or fresh.

Recipe preparation process:

Remove excess moisture from food. To do this, dry the washed components, dry the pepper in the sun.
Dry walnut kernels in a pan, remove excess husk.
Finely grind the nuts and coriander seeds to a flour condition.
Grind the pepper in a blender, gradually pouring in the vinegar.
Then add the herbs, continuing to chop.
Transfer the mass to a container, add spices, salt.
Mix well.
Finally, add chopped walnuts, coriander seeds and pressed garlic.
Important! Adjika acquires the appropriate consistency only after long stirring.
Arrange in dry jars, cover with foil, top with a lid, place in the cold for the winter.

Recipe for dry Georgian adjika

You can also make a fragrant Georgian adjika dry. All components are used in a free-flowing milled form, the only exception is garlic. The main types of herbs are contained in the collection of hops-suneli. They also give a spicy aroma to the seasoning.

For cooking you will need:

30 g of hops-suneli powder;
20 g of hot red pepper powder;
10 g each of dried dill and ground coriander;
1 large head of garlic;
2 tsp edible salt;
3 tbsp. l. vinegar (3%), rice is suitable.

Cooking method:

Peel and chop the head of garlic.
Combine dry ingredients in one container - pepper powder, coriander, hop-suneli seasoning, dill.
Add salt, mix well.
Crush the garlic in a convenient way.
The next stage, the most laborious, is thorough mixing of the mixture until a homogeneous state is obtained.
Add diluted vinegar while stirring.
The dry components of the mixture, absorbing the vinegar, swell, so it increases in volume.

Important! Finished dry adjika should be salty and slightly oily.

Terms and conditions of storage

For better preservation of the workpiece in winter, you should put adjika in dry glass jars and store in the cold. A basement, cellar or refrigerator is suitable for this purpose. The shelf life is 4-6 months, but most often it is equal to the amount of Georgian adjika harvested for the winter. In other words, the seasoning is stored for the winter until it is completely eaten. If the storage conditions are suitable, then during the year adjika does not lose its taste and nutritional qualities.

Conclusion

Georgian adjika for the winter, prepared according to the selected recipe, will serve as a seasoning, sauce, spicy addition to any dish. It is not necessary to procure large quantities. The simplicity of the recipes allows even novice cooks to prepare a masterpiece for a festive table.

Seasoning queen

Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the recipe, it can be powdery and pasty, as well as in the form of a sauce made from fresh vegetables and spices.

Adjika is originally a hot seasoning. Its composition, and hence the severity, can vary. Then adjika turns out to be of different colors: it is brown, red, orange and green. Each of these types adds pungency and sweetness or pungency and bitterness to a dish. For any hot dish and even snacks, you can prepare an original adjika.

Where she came from

Adjika is of Abkhaz origin. There this word means "salt". Pronouncing "adjika", Abkhazians mean salt and pepper - the main components of adjika.

Adjika was invented in the mountains by shepherds grazing sheep. Their owners gave the shepherds salt with them so that they could add it to the food or water of the sheep, then the animals ate more grass from thirst, which means they recovered. Shepherds were forbidden to touch salt, using it for anything other than feeding the sheep. To prevent the shepherds from getting their hands on salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.

But it turned out the other way around. So, the shepherds modified pepper salt by adding other components to it that only improve the dishes. No matter how silly it may sound, however, gradually adjika became the adjika that everyone knows, and since then, its obligatory components are salt and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.

Main component

Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (spicy) contains red pepper, and there is a lot of it. It turns out to be delicious!

The basic recipe from which this delicious dry adjika is obtained includes several essential ingredients, and salt is not the main ingredient there, surprisingly. The first violin is played by red pepper, the sharpness of which creates the familiar taste, which everyone who has tried the classic adjika knows.

Do not forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that dry adjika contains. This is a multi-component spice: as many herbs as are included in suneli hops are even difficult to find separately. Now it is sold as a mixture of the right ingredients, and you only need to add it to the dish.

Caucasian women ground spices for adjika on a special stone. Now a kitchen mortar is enough for you to get Georgian adjika - a dry mixture of aromatic spices and herbs.

The consistency of the seasoning pounded on a stone turned out to be suitable for spreading it on pita bread or other bread products.

No tomatoes

Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.

By the way, tomatoes were never put into real adjika. This is a Russian innovation that has turned the national snack into a kind of eggplant caviar.

Forget tomatoes when you decide to make the classic adjika.

In addition, adjika can be prepared from dry herbs and spices - dry adjika will come out. It will perfectly set off any of your meat or fish dishes.

And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or beans. Believe me, this is delicious.

Gives adjika a red color, and a huge amount of fresh herbs, more often cilantro, which takes up half of the total volume of the sauce, gives a green color.

Why breed adjika?

You already have prepared dry adjika. How to dilute it and how to make a sauce or pasta like tomato? Just take water and pour into your mixture until it reaches the consistency you want. You can replace water with red wine or wine vinegar, then your adjika will turn out to be spicy and suitable for a festive feast.

The peoples of the Caucasus cannot imagine their life without adjika. Residents of Georgia and Abkhazia are arguing among themselves who is the leader in the invention of this outstanding sauce.

By the way, the recipe for Abkhazian and Georgian adjika is different. Cinnamon was never put in the first one, and the Georgians are used to cooking adjika, adding such a dessert seasoning to it.

According to the inhabitants of the Caucasus, adjika strengthens health, from the digestive system to male strength. This is not surprising, considering how many vitamin supplements are included in this sauce. That there is one garlic, famous for its medicinal properties.

Basic recipe

Still, as you can see, dry adjika is very popular. Any Caucasian hostess will tell you how to cook it. But knowledge can also be enriched at home. Here is a dry one which is easy to try.

For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of cumin, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of hops-suneli. Mix everything and grind in a mortar. That's all the wisdom in preparing such a seasoning as dry adjika, the recipe for which, given above, is basic, and you can vary the ingredients to your taste, adding spices there you want.

Do not forget that when using fresh vegetables and herbs, you will first have to fry all this in a pan in a small amount of oil, and then mix together, adding or not adding water (it depends on what thickness and sharpness the adjika will turn out to be).

Additional recipe

So, take about 600 grams of ground hot red pepper, 4 tablespoons of dry coriander mixture, 2 tablespoons of dill seeds, and 2 tablespoons of suneli hop seasoning. In addition, salt should be added to taste. Don't forget to stir. So we have prepared dry adjika!

Hurry to cook

You already know what a dry adjika seasoning is. You also know how to dilute it, so feel free to start cooking the queen of Middle Eastern spices, the queen of the Caucasian feast.

Take a lot of pepper, you can also sweet, if you plan to serve fresh sauce, do not even think about adding tomatoes, the rich red color of adjika will get from red pepper, and you will preserve the authenticity of the seasoning.

Cook dry adjika the way you like, because you can put as many herbs and spices in it as you like. It can come out with you and fiery-spicy, suitable for hot, and tender-spicy, and sweet-spicy, and with rich greens, and with the prevailing aroma of garlic, and with a complex inflorescence of spices. Whatever it can be. The main thing is that if it is based on a basic recipe, this adjika will be perfect.

As many as the housewives who cook it.

Find your recipe and remember that you can't do without experimentation!